15+ Vegetables That Start With C

Have you ever asked yourself a question:

What are some vegetables that start with C?

Maybe you are playing a board game or solving a school task in which you need to know which vegetables start with the letter C.

So here we have prepared a list for you with a short description and information about it.

Let’s do this!

Vegetables With * Indicate That These Are Used As Fruit Somewhere In The World.

1. Cabbage, Green

Cabbage is a plant that is part of the cruciferous family which includes other vegetables such as broccoli, cauliflower, turnips, and Brussels sprouts. It has leaves that are dark green, with white cross-shaped veins. Cabbage can be eaten raw or cooked, and it is also used to make coleslaw. Many cultures have dishes that include cabbage because it is nutritious and affordable.

2. Cabbage, Red

Cabbage, red is a type of cabbage from the Brassica oleracea variety. It is a leafy green vegetable that has a distinctive purple-red color and a savory, spicy flavor. Cabbage is a great source of vitamin C and potassium, and it’s also rich in antioxidants that fight cancer. Lastly, cabbage provides relief from arthritis pain when eaten cooked or raw.

3. Carrot

Carrots are a vegetable that comes in many colors and varieties. They’re crunchy and sweet and can be eaten raw or cooked. Carrots are also nutritious and contain antioxidants that help the body fight free radicals. Carrots provide vitamin A, potassium, fiber, and other essential vitamins and minerals. You can find them in markets year-round but they taste best when grown locally in cooler climates.

4. Cassava (Yuca Root):

Cassava (Yuca Root) is a starch and root vegetable that can be found in many different cultures and regions across the world. Some of those cultures include those in West Africa, Latin America, and Indonesia. The cassava plant resembles a large bush with long leaves that are green on top and brown on the bottom.

5. Cauliflower

Cauliflower is a vegetable that belongs to the Brassica family. It is one of the most important vegetables in Bangladesh. It contains low calories, no cholesterol, and provides substantial amounts of vitamin C, vitamin K, folate, and fiber. There are many different ways to prep cauliflower. The traditional way is to saute it in a pan with some oil and garlic, then season with salt and pepper. Other methods of preparation include roasting it, steaming it, baking it, or even microwaving it on a plate.

6. Celeriac (Celery Root)

In the United States, celeriac is primarily grown in Maine and Georgia. Celeriac is a root vegetable that has a flavor similar to celery and parsley, but not as strong. In its raw state, it can be used in salads or soups or eaten with a dip. It can also be roasted until crispy and then seasoned with salt, pepper, and olive oil for a crunchy side dish to accompany lentils or fish.

7. Celery

Celery has been around for a long time as a plant and as a food. It is also used as a medicinal herb for people with digestive issues. Celery can be eaten raw or cooked and it is usually mixed with other foods to add flavor. Celery is good for you because it has lots of vitamin K and C and has potassium and sodium in it.

8. Chayote*

Chayote is a fruit vegetable that is hard to find in grocery stores but is often grown in home gardens. The fruit comes from the chayote plant, which grows in the ground. Chayote plants are usually harvested when they are still immature and green, about 10 inches in length. They can be eaten raw or cooked in salads, stir fry, soups, casseroles, and other dishes. Coyotes are high in potassium and vitamin C content.

9. Chicory (Curly Endive)

Curly endive is ahead of dark green leaves which have curly edges. It is often boiled or braised before being eaten. Curly endive originated in the Mediterranean and was grown by the Romans who ate it with vinegar and oil. It can be eaten raw or cooked and is used as a replacement for lettuce in recipes, such as coleslaw and salads, when it is in season.

10. Chili Peppers

Chili peppers are one of the world’s most consumed vegetables after potatoes. They’re native to South America and are related to tomatoes, eggplants, and hot peppers. The word “chili” is thought to be derived from the Nahuatl tlanitl, which means “small pepper.” One variety of chili pepper is called tabasco, which is named for the Tabasco River in Mexico where it originated.

11. Collards

There are several varieties of collards, but the most common variety of collard is the Georgia Southern. It has a light green, smooth leaf that is about 6 inches wide. Collards can be eaten raw or cooked with some form of seasoning. They are often prepared with bacon, butter, salt, and pepper. This green leafy vegetable is packed with vitamins, minerals, and antioxidants. Some of the nutrients found in collard greens include Vitamins A, C, K, B6, and folate. Collards also contain calcium and magnesium.

12. Capsicum

Capsicum, also known as chili peppers, is a spicy plant that humans have been using for thousands of years. A common misconception about Capsicum is that it must be eaten to be harmful to the body. Even if people touch the spice, they can experience an adverse reaction called dermatitis. Many Capsicum products are often used in cooking because of their spiciness.

13. Chives

Chives are a species of flowering plants in the Allium family. They are usually eaten raw and are related to onions, garlic, and leeks. Chives can be found in gardens, flower beds, window boxes, and containers all over the world. The most common usage of the chive is for its aromatic properties. It’s often found in soups, egg dishes, omelets, or salads. Just one tablespoon of chopped chives has only 12 calories!

14. Celtuce

Celtuce, also known as “Chinese lettuce,” is a variety of lettuce that can be found in the United States. It differs from most other lettuces because it produces quite a bit more juice when eaten. Celtuce is an excellent source of vitamin A, B, C, E, and K. It is also rich in minerals like calcium, phosphorus, iron, and potassium.

15. Chard

Chard is a leafy green vegetable that is often found in the same category as spinach and collard greens. For those who might not know, chard is pronounced just like the last name. Chard is also high in Vitamin C and minerals such as vitamin A, calcium, potassium, and magnesium. Not only does it make for a great side dish or salad ingredient but can also be boiled and served as an alternative to spinach (or any other vegetable).

16. Courgette

Courgettes are small, green squash-shaped vegetables that can be found at most grocery stores. They are also known as zucchini and summer squash. They come in many colors, but they typically come in a light shade of green. One cup of raw courgette contains only 2 grams of fat and has a high amount of Vitamin C and potassium. Some other benefits to eating them include their low level of calories, no cholesterol, and the fact that they are loaded with antioxidants.

List of Vegetables That Start With C Summary

So these are all vegetables starting with the letter C from our list.

If we have forgotten one, write to us in the comment, the grandmaster will add it there.

If you are interested in other lists of vegetables, do not hesitate and click on the list below.

See also other lists of vegetables starting with:

Vegetables That Start With A	Vegetables That Start With N
Vegetables That Start With B	Vegetables That Start With O
Vegetables That Start With C	Vegetables That Start With P
Vegetables That Start With D	Vegetables That Start With Q
Vegetables That Start With E	Vegetables That Start With R
Vegetables That Start With F	Vegetables That Start With S
Vegetables That Start With G	Vegetables That Start With T
Vegetables That Start With H	Vegetables That Start With U
Vegetables That Start With I	Vegetables That Start With V
Vegetables That Start With J	Vegetables That Start With W
Vegetables That Start With K	Vegetables That Start With X
Vegetables That Start With L	Vegetables That Start With Y
Vegetables That Start With M	Vegetables That Start With Z

Or check our A Complete List of Vegetables from A to Z